Milk and dairy products
(1) The term ‘milk’, unless otherwise stated, refers to cow’s milk; this is what will be mainly studied here. In France, the milk of goats and ewes is also exploited commercially, but, in the main, used only for the preparation of cheeses. In some other countries, the milk of about a dozen different domestic mammals is still used (female buffalo, mare, yak, camel, etc.). But it must be stressed that in world terms the predominance of cow’s milk is overwhelming.
KeywordsCrystallization Starch Carbohydrate Cysteine Proline
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